Quick Pickles Recipe — Kelsey Nixon

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2 cups red wine vinegar
1 1/2 cups sugar
1/4 cup kosher salt
1 teaspoon mustard seeds< 3/4 teaspoon coriander seeds 1/2 teaspoon celery seeds 1/4 teaspoon whole black peppercorn 2 cloves garlic, peeled and crushed 1 red Fresno , split in half 6 Kirby cucumbers (about 2 pounds)

In a saucepot, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt.

Using a mandolin (or sharp knife), slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container.

Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles and reserve the liquid. Serve as is or fry em’ up! To serve, add a little of the pickling juice right on top of the pickles.

Cook’s Notes: Reserve your pickling liquid to use on the pickles later or as a vinegary addition to sauces. The longer the pickles sit in the liquid the softer they become, so for me 20 minutes is perfect. This pickling liquid is great to pickle a variety of vegetables, try carrots, one of my favorites.

DMV notes:used 1/2 jalaopeno, 2 kirby cukes and reduced the pickling liquid to 3/4. Very Tasty!!

Smoked salmon and cream cheese spread

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2-8oz packages softened cream cheese, use twice as much as salmon
8 oz smoked salmon, finely chopped
3 green onion, finely chopped
1/4. cup sour cream
1 tsp Worcestershire sauce
1/4 tsp prepared horseradish
1/4 tsp garlic powder
1/4 tsp pepper
3/4 c finely chopped walnuts
1/4 c parsley

Combine first 8 ingredients in a medium bowl, stir well.

Shape salmon-cream cheese mixture into 3 balls.  Combine chopped walnuts and chopped parsley, roll balls in mixture.  Cover and chill at least 4 hrs.  Serve with assorted crackers.

DMV note-I used leftover salmon and guess at the amounts as I only had a little bit of salmon.  I mixed in the parsly, didn’t mess with the ball method.  Used as a spread, very tasty.

 

Hot water pie crust (pastry)

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I couldn’t believe this one – – but – – it worked!

1 cup Crisco

1/2 cup boiling water

2 1/2 cups flour

1 tsp. baking powder

1 tsp. salt

In mixer, blend Crisco with boiling water until melted.  Add flour, salt, baking powder.  Mix until it forms a ball.  Wrap in plastic wrap and refrigerate until needed.

Helen

Tomato and Smoked Salmon Pasta

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Top Tomato 2012 finalist Mehan Dossani says this dish reminds her of a bagel with lox and tomato. It comes together in less than 20 minutes, and it’s her go-to recipe when she has leftover smoked salmon in the fridge. For the pasta, she is partial to perciatelli (long, hollow tubes), but you can use your preferred variety.

  • 8 ounces dried pasta, such as perciatelli
  • 1 tablespoon olive oil, preferably a fruity variety
  • 1/2 Vidalia onion, chopped
  • 2 cloves garlic, put through a garlic press or very finely chopped and pressed with the side of a knife blade
  • 2 medium to large ripe tomatoes (12 to 16 ounces), coarsely chopped, with their juices
  • 1 ounce cream cheese
  • 8 ounces smoked salmon, coarsely chopped
  • Freshly ground black pepper
  • 1/4 cup torn or chopped basil leaves, packed
  • Parmesan cheese, for garnish

Bring a pot of water to a boil over medium-high heat. Add the pasta, cook according to the package directions and drain.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes, stirring frequently. Add the garlic and cook for about 10 seconds, then add the tomatoes and their juices. Increase the heat to medium-high; cook the tomatoes for about 4 minutes, stirring occasionally, until they soften, then use a wooden spoon to break up the pieces and mash them down a little. When the tomatoes and their liquid begin to bubble gently around the edges of the skillet, cook for 1 to 2 minutes, stirring occasionally. Reduce the heat to low and stir in the cream cheese, stirring until it has melted. Add the smoked salmon, season with pepper to taste and stir to combine. Remove from the heat.

Add the drained pasta to the sauce, toss to coat and let the pasta soak in the sauce for a moment. Stir in the basil, sprinkle with Parmesan to taste and serve.

2 to 4 servings

Chipotle Shrimp With Tomato Corn Salsa

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Top Tomato 2012

Barbara Brynelson invented this recipe after coming home from the Rockville farmers market with tomatoes, corn, onions and chili peppers. She also had a bottle of chipotle powder she had been wanting to use. A winner was born.
Because she’s usually pressed for time, Brynelson says, she uses frozen (uncooked) shrimp that has been peeled and deveined; if you prefer, you can buy 24 ounces of shell-on shrimp to peel and clean yourself. She also doesn’t peel or seed the tomatoes but wouldn’t object if you choose to.

If you like your food spicy, go with the jalapeno pepper; if not, you can use a poblano instead. And if you don’t like cilantro, she gives you the option of not adding it.

This can be eaten on its own, served over rice or pasta, or wrapped in a soft tortilla.

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 medium sweet onion, sliced lengthwise into strips (not rings; 1/2 cup)
  • Kernels from 1 or 2 ears of fresh corn (1 cup)
  • 1/2 jalapeno or poblano pepper, stemmed, seeded and chopped (see headnote)
  • 3 large Roma tomatoes, chopped (peeled and seeded if desired)
  • Finely grated zest and freshly squeezed juice from 1 lime (1 teaspoon zest and 2 teaspoons juice)
  • 2 large cloves garlic, minced or crushed
  • 1 1/2 cups peeled and deveined raw shrimp (12 ounces, 31 to 40 count), fresh or frozen, defrosted if frozen
  • 1/8 to 1/4 teaspoon chipotle powder, preferably Penzeys brand
  • 1/4 cup chopped cilantro leaves (optional)

Melt 2 tablespoons of the butter in a large saute pan or skillet over medium-high heat. Add the onion and cook for 2 to 3 minutes, then add the corn, jalapeno or poblano pepper, the tomatoes and lime juice. Once the mixture starts to bubble, reduce the heat to medium and cook for 4 or 5 minutes, until the tomato has softened. Transfer the mixture to a bowl.

Melt the remaining 2 tablespoons of butter in the same saute pan or skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds, then add the shrimp, lime zest and chipotle powder (to taste). Cook for 3 minutes, stirring frequently, until the shrimp are just turning pink and opaque. Return the tomato-corn mixture to the pan or skillet and cook for a few minutes, until the shrimp are cooked through.

4 servings

Peach Crisp with Maple Cream Sauce Recipe — Ree Drummond, The Pioneer Woman

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1 cup all-purpose flour
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter
5 to 6 whole fresh peaches (best when not overly ripe or soft), peeled, cut in half and pit removed (about 1 3/4 pounds)
1/2 a lemon
7 tablespoons real maple syrup
1  1/2 cups heavy cream
3 tablespoons light corn syrup

Preheat the oven to 350 degrees F.

In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add to flour mixture until evenly mixed.

Slice the peaches 1/2-inch thick into a bowl. Add the zest from the lemon half. Squeeze juice from the lemon half and stir in with the peaches and zest. Add 2 tablespoons of the maple syrup to the peaches and stir well.

Pour the peach mixture into a small pan (8 or 9-inch square) and cover evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.

For the maple cream sauce, pour the heavy cream into a saucepan. Add the remaining 5 tablespoons maple syrup and corn syrup and stir over moderate heat until thickened and reduced by about one-third, about 15 minutes. Refrigerate the sauce until it is cold and thick. Or, if you’re in a hurry, set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle the maple cream sauce over the peach crisp. Serve warm.

 

Dad’s Creamy Marinated Cucumbers

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  • 2 large cucumbers (about 2 pounds), peeled (if desired) and sliced
  • 1 large red (or other sweet) onion (about ½ pound), peeled, halved vertically, thinly sliced
  • ½ cup top quality mayonnaise
  • 1 ½ teaspoons salt
  • 1 teaspoon sugar
  • ½ teaspoon white pepper

Mix everything in a large bowl and allow to sit in the refrigerator for several hours.

Bonus tip: There will be extra dressing, as the cucumbers release a lot of their water. This dressing can be saved and refrigerated for use as a dressing for salad greens.

Serves 6.

Fresh Corn Salad (4-6 servings)

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The fresh corn salad is from the Barefoot Contessa Cookbook.

5 ears of corn, shucked
1/2 cup small diced red onion
3 tbsp cider vinegar
3 tbs good olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1/2 cup julienned basil leaves or use chopped chives

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Beatrice’s notes: The first time I made the salad, I cut the kernels off the cob and then sauted in a pan.  The second time I grilled the corn instead of boiling, then cut the kernels off the cob.  Both were good but I liked the grilled flavour better.  The second time I made the salad I added diced red pepper and substituted chives for the basil.  I liked this better than basil.  I think thyme would also be good.

DMV notes: I used two ears of corn, cooked for 3-4 min, cooled kernels removed. Divided other ingredients by 1/3. Used chives. Very quick, easy and TASTY.

Enjoy!

Fresh Corn Salsa With Tomato — Cook’s Illustrated

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3 ears corn — kernels cut from cobs (2 1/4 cups)
1/4 teaspoon baking soda
salt and pepper
2 tablespoon lime juice
1 tablespoon vegetable oil
1/2 teaspoon honey
1 Tomato — cored and cut into 1/4 inch pieces
1 shallot — minced (substitue red onion 1/4c.)
1 jalapeno chile — stemmed, seeded and minced
1/4 cup cilantro — chopped

Bring 2 cups water to boil in small saucepan over high heat. Stir in corn, baking soda, and 1/4 teaspoon salt; remove pan from heat and let stand for 10 minutes. Drain corn and let cool slightly, about 10 minutes.

Whisk lime juice, oil, honey, and 1/4 teaspoon salt together in bowl. Add corn, tomato, shallot, jalapeno and cilantro to lime juice mixture and toss to combine. Let stand for 10 minutes. Season with salt and pepper to taste; serve.

Recipe Notes

This recipe gives you a really bright fresh uncooked corn flavor while the baking soda will softening the hulls of the kernels.

 

Raspberry Tart

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Hot water pastry–this was not great, I have another one to try and will post that if it’s good

Filling:

2 cups fresh raspberries
2 tablespoons (30 grams) granulated white sugar
1 tablespoon (15 grams) unsalted butter, melted or not

Bake at 450 for 20-30 min.